Makes 1 to 1 1/2 Dozen Rolls
2 cups warm water (110 to 115 degrees F)
2/3 cup non-fat dry milk (instant or non-instant)
2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening or margarine (butter is best for flavor)
5 to 5 1/2 cups all-purpose flour, or bread flour
oil for bowl
In bowl of stand mixer with flat attachment combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 more cups of flour; mix on low speed until incorporated, then for 2 minutes at medium speed. (Dough will be getting stiffer so switch to kneading attachment at this point). Work in the remaining flour 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You probably won’t use all the flour).
Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise until double in size (about 45 minutes). Flour a surface for rolling out the dough and turn the dough out. Roll and cut as desired and place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 1 hour.
Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden. Brush tops with melted butter immediately when removed from the oven. Serve warm with honey butter.
NOTE: The Lion House cookbook suggests rolling the dough into a rectangle that is 8 inches by 12 inches then cutting that once down the middle the long way, then cutting that into two inch wide strips (to make 12 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.
LION HOUSE HONEY BUTTER
1/2 cup butter, softened
1/4 teaspoon vanilla
1/2 cup honey
Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.
I’d like to make these in my crockpot over Christmas.
SLOW COOKER CINNAMON ROLLS
Recipe source: 12 Tomatoes (on Facebook)
Dough: (or 1 batch 30-Minute Dough, optional)
- 3 1/3 cups all-purpose flour
- 1 1/4 cups warm water, divided
- 2 tablespoons maple syrup
- 3 teaspoons active dry yeast
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 1/2 cups powdered sugar
- 1 (3 oz.) package cream cheese, room temperature
- 2-3 tablespoons milk or heavy cream
- 2 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- In a small glass, pour yeast into 1/2 cup warm water and stir together. Let sit 5-10 minutes, or until mixture is frothy.
- Combine 2 1/2 cups flour, yeast mixture and remaining warm water, maple syrup and salt in a large bowl or mixer.
- Mix until a shaggy dough comes together, gradually adding more flour until dough is smooth.
- Let dough rest 10 minutes, then turn out onto a lightly floured surface.
- For the filling: whisk together brown sugar, sugar, cinnamon and nutmeg in a small bowl and set aside.
- Roll dough out to a large rectangle of 1/8-inch thickness and trim off uneven edges.
- Brush melted butter over the dough, leaving a 1/4-inch border around the edges, then sprinkle cinnamon sugar mixture evenly over the butter.
- Take the long side of the dough and tightly roll it away from yourself to create a long log.
- Pinch the seam firmly so the edges stay together, then cut off a small piece from both sides so the edges are even.
- Cut roll into 8-10 equal pieces, line your slow cooker with aluminum foil, and place cinnamon buns swirl side up in the foil.
- Layer up two layers of paper towels and place them over the slow cooker. Put the lid on and turn slow cooker on HIGH. Cook for 1 1/2-2 hours.Note: begin checking rolls at 90 minutes to see if they’re still doughy or not.
- For the frosting: in a large bowl or mixer, cream together cream cheese, butter and vanilla extract until creamy.
- Alternate between adding powdered sugar and heavy cream until desired sweetness and consistency is reached.
- Extract aluminum foil from slow cooker and transfer cinnamon rolls to serving platter. Drizzle frosting over the top and enjoy!
Recipe adapted from Creme de la Crumb
I got this recipe sweet-tasting cornbread recipe is from my friend Shauna, who got it here.
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.